Sweet Corn "Ribs"

Ingredients:

For the Corn

• 2 ears Corn - shucked
• 1 Tbsp Olive Oil
• 1/2 tsp Sea Salt
• 1/2 tsp Paprika
• 1/4 tsp Tajin - optional
• Black Pepper - to taste
• 2 Tbsp Grated Parmesan

For the Dip

• ½ cup Greek Yogurt
• 1 Tsp Sriracha
• 1 Tsp Honey
• 1 Tsp Tajin - optional
• Sea Salt - to taste

Directions:

• Preheat the oven to 425ºF / 210ºC
• Line a large baking sheet with parchment paper for easier clean up.
• On a cutting board, with a large sharp knife, with a rocking motion, very carefully cut the corn in half lengthwise. Then cut it into quarters, until you have 8 long strips of corn.
• Place the "ribs" in a single layer on the baking tray, drizzle with olive oil and toss with the sea salt, paprika, tajin and black pepper, making sure each piece is coated.
• Bake for between 25 and 30 minutes until corn is tender and the "ribs" are starting to curl.
• While the corn is cooking, make the sriracha dip by mixing together all the ingredients thoroughly in a small bowl.
• Pull the corn out of the oven and scatter with the grated parmesan while it is still hot.
• Serve hot with the sriracha yogurt dip.

Shop In Season Vegetables Now